Wuyuan Imperial Chrysanthemum
I’ve always liked chrysanthemum tea—but Imperial Chrysanthemum tastes like a whole different level.
This variety is known as traditionally favored by the royal family. Thankfully, it’s no longer exclusive and expensive now. I am used to drink the one produced in Wuyuan County, Jiangxi Province (just because it’s close to my hometown), but many places in China produce it.
Compared to regular chrysanthemum teas, this one has a more intense aroma and flavor but tastes cleaner and smoother. Its signature is its golden yellow color (hence the bright yellow tea), and it is preserved in one full flower to brew a whole pot—it stays perfectly intact and looks amazing when it opens up.
Unlike most flower teas that prefer 80–85°C water (like green tea), this one actually does best with boiling water—100°C. The flower really opens up, and the flavor comes through better that way.
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Pingyin Rose Tea
There was a time when I got completely obsessed with the scent of roses. That’s how I found Pingyin roses.
Pingyin, in Shandong Province, isn’t exactly ideal for rose farming—the blooming season is short, and conditions aren’t easy—but the small amount of rose that was produced there turns out to be incredibly aromatic.
There are two ways they process these roses: oven-dried, which brings out a darker, richer scent—almost like floral black tea; and freeze-dried, which keeps that fresh, bright rose smell. The one I have is freeze-dried.
I love opening a jar of roses. That first hit of sweet, floral scent is just amazing. When brewed, the aroma turns softer and more natural, and the taste is clean, gently sweet, and unmistakably rosy.
Like with many green teas, I usually steep it with water around 80–85°C. And since it’s caffeine-free, it’s perfect for evenings when I just want to relax.
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Yun’nan Purple-bud Pu’er Tea Flower Buds
Wild purple bud pu’er tea flower buds from Yunnan is a new find for me this year. These tea blossoms have a tea-y base peachy-sweet flavor that is packed with a smooth, nectar-like sweetness and a soft, rose-like aroma that feels both refreshing and comforting. These flowers are more like tea than typical floral tisanes—they’re meant to be brewed like tea. Steeping at 90°C (190°F) over one minute is recommended to bring out their full flavor and aroma.
I have also tried pu’er tea flowers. They are not as good as the flower buds.
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Yesterday in Shenzhen I had “monk fruit” / 罗汉果 tea. It was a bit like chrysanthemum. It was very good. Have you tried?
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I think I had medicinal herbal tea with 罗汉果 in it. I actually don’t quite like these teas, which are popular in shenzhen and other Cantonese areas because of the health benefits. I find them too heavy and earthy for me. I like teas that taste light and, preferably, fruity, floral, and sweet 
In recent years, there seems to be a trend to bring out more fruity and floral aroma/taste of the green/black tea in the tea making process. I like those teas, too 
I think you would have liked the luo han guo tea yesterday. It wasn’t earthy; it was floral.
